Brown Lentil Dhal with Sweet Potato and Baby Greens (No Added Fat)
It was a cool and rainy day, and the idea of a hot lentil dish sounded appealing. I made a nice brown lentil dhal with kale, corn, and preserved lemon this past July in my Instant Pot pressure cooker. I thought I'd make something similar without the lemon, marinara sauce (my Dad doesn't eat garlic), jalapeno (my daughter doesn't eat spicy food), or corn
- 1/2 cup brown lentils
- 1 1/2 cups water
- 1 small-medium sweet potato (mine was organic so I didn't peel, but otherwise it should be peeled) cut into 1/4" cubes (approx. 1 1/3 cups)
- 1 vegan bouillon cube
- 2 carrots cut into 1/4" slices
- 1 cup, pressed, greens - I used a mixture of baby greens, including red & green Swiss chard, beet, tat soi, arugula, and spinach
- 1 medium roma tomato cut into 1/4" cubes (it made just shy of a half cup; I would have liked a full cup, but didn't have a second roma tomato)
- Another 1/4 cup water
- 1/4 t turmeric
- 1/4 t mustard seed
- 1/4 t black salt (or regular salt)
- 1/2 cup onion cut into 3/8" cubes
- I put the lentils, 1 1/2 cups water, sweet potato, and bouillon cube in the Instant Pot and cooked for 12 minutes.
- When it cooled down a bit, I gently released steam and added the carrot, greens, tomato, and 1/4 cup water. After stirring, I turned the pressure cooker on for 3 more minutes of high pressure cooking.
- When I was ready to serve, I gently released steam, mixed in the onion and seasonings, and served.